Category: Pork

Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ingredients:

Preparation:

Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Homemade Breakfast Sausage Patties

Homemade Breakfast Sausage Patties are the bomb!  I always say homemade is best, but why would you go to the trouble of making your own sausage patties?  For starters, you control the fat, you control the salt, no chemicals, no nitrites, no preservatives, NO GLUTEN!  And with no casings needed they are easy to make.  You can buy gluten free breakfast sausage seasoning or make your own.  Experiment with different spice combinations to find the one you like best.  Be sure to use real maple syrup.  For years I purchased breakfast sausage links at the supermarket, but not any more!

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey
  • 2 tbsp. homemade gluten free sausage seasoning (see below)
  • 4 tbsp. maple syrup
  • fresh thyme sprigs, for garnish

Sausage Seasoning:

  • 1 tsp. salt (use less if limiting salt)
  • 2 tsp. sugar
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander

OR use a purchased Sausage Seasoning

Preparation:

Combine the pork and turkey in a large bowl and blend together lightly with 2 forks.  Don’t compress the meat.  Of course you can use all pork or all turkey, but I found that blending equal amounts of each gives a good balance of flavor and fat.

Drizzle in the maple syrup and sprinkle the seasoning a little at a time.  With each addition, use the forks to thoroughly incorporate.

Line a baking sheet with wax paper.  Scoop the mixture into 2 oz. balls, then gently press into patties.  You will have about 15 total.

Prepare the patties and refrigerate one day ahead for a brunch.  The patties will keep for several months in the freezer.  You can freeze them on the baking sheet then transfer to a freezer safe bag.  They are great to have on hand to enjoy on the weekend.

Cook sausage patties 5 minutes per side in a nonstick skillet.  For a nice presentation, I like to garnish the patties with fresh thyme sprigs.

Add some homemade goodness to your family breakfast table with this easy recipe.  If you enjoyed this post, check out some of my favorite brunch ideas to feed a family or a crowd!

Notes ♪♫  Always check ingredient labels for hidden gluten.  Seasoning blends are convenient, but if you are limiting salt make your own!

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Ingredients:

Preparation:

Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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Air Fryer Rotisserie Pork Loin Roast

How lucky am I?  I got an air fryer for Christmas, and I’ve been using it quite a bit these days!  Trying all my favorite recipes and experimenting with timing and temperature, keeping notes on what works and what doesn’t.  Yes, I’ve been busy, and while I am far from being an expert with this newest kitchen gadget, I am excited to learn everything that it can do!

Pork Tenderloin Roast

This simple Pork Tenderloin was one of my first and best efforts to date!  If you have followed me for a while, you know that a pork loin roast is one of my go-to menu choices for holidays and family meals.  With its simple preparation, it allows me more time for side dishes or just enjoying time with guests!  Check out this Easy Pork Tenderloin Roast wrapped in prosciutto, an easy main course that I have made many times!

Today’s recipe was adapted from another family favorite, my Apple Glazed Pork Tenderloin.  I had always baked it in the oven but was curious to see how it would turn out in the air fryer.

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I bought a 3 lb. pork loin roast and cut it in half, which is plenty for the two of us and just the right size for the Air Fryer.  Like my original recipe, I made a simple basting sauce from apple juice concentrate, ketchup and honey. I inserted the roast onto the rotisserie spit and tied it with twine to help keep its shape.  Basted once before cooking and again halfway through.

The verdict, amazing!  I have never had a pork roast come out so juicy.

Ingredients:

  • 1-1/2 lb. pork tenderloin
  • 6 oz. frozen apple juice concentrate (half can)
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • pinch of thyme and red pepper flakes (optional)

Preparation:

Whisk the apple juice concentrate, ketchup, honey, thyme and red pepper flakes in a small saucepan and simmer to thicken.

Insert the rotisserie spit through the center of the roast and secure the ends with clips.  Tie the roast with cooking twine every 2″.

Pour some of the marinade into a separate bowl for basting and reserve the rest for the table.  Brush the roast liberally and place it in the air fryer.

Cook for 40 minutes at 370º, basting again halfway through.  Start checking the internal temperature at 30 minutes.

When the internal temperature reaches 140º remove to a plate or cutting board and let it rest for at least 5 minutes.

Carefully remove the clips and slide the roast off the rotisserie spit.  Slice and serve with reserved apple glaze.

Notes ♪♫ This Air Fryer Pork Tenderloin was so moist and juicy, much better than my earlier recipes cooked in a conventional oven.  I experimented with the apple-based marinade vs. a dry rub and the marinade was most definitely the winner.  A 1.5 lb. roast was cooked perfectly at 370º for 40 minutes, so you will need to adjust the time for a larger or smaller cut.  A meat thermometer is the best way to check.  And don’t forget to let the meat rest before slicing, so it will retain the juices!

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Air Fryer Pork Chops and Zucchini Rounds

The air fryer is a godsend when you are running short on time but want to cook a healthy meal from scratch.  The beauty of a recipe like this is that it allows the flavors of fresh ingredients to shine through, plain and simple.  Look how easily I put this dinner together!

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For the pork chops:

Brush the pork chops lightly with olive oil and sprinkle with seasoning.  Place on a rack misted with cooking spray.  Air fry for 15 minutes at 400º, turning every 5 minutes.  The internal temperature should be 145º.

For the Zucchini:

  • 1 zucchini, sliced into rounds
  • Olive oil
  • Seasoning
  • Grated parmesan
  • cooking spray

Brush or spray the zucchini lightly with olive oil and sprinkle with seasoning.  Top each round with ½ tsp. grated cheese.  Place rounds 1″ apart on a tray misted with cooking spray.  Add the zucchini to the air fryer when the pork chops have 7 minutes remaining cook time.  They do not need to be turned.

I served the pork chops and zucchini with a side of brown rice cooked in gluten free chicken broth.  A basic, healthy meal for your family on the table in under 30 minutes.

Notes ♪♫  I find the trickiest part of using an air fryer is determining the right cook time and temperature.  There are so many variables, including the size, shape and weight of your meat, other items being cooked at the same time, etc.  You can use a chart like this one as a guide, but I find that using a meat thermometer is essential.

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Gluten Free Stuffed Peppers

Bell peppers are available year-round and come in so many beautiful colors!  We really love these Italian style stuffed peppers, so I decided to make a few.  The sausage and rice stuffing is delicious and can stand on its own as a casserole.  Since it can be made ahead, this is a nice easy meal to have when you get home from work.  Choose peppers that are uniform in size, and check that they can stand upright.

For a really special touch, try using my homemade Mushroom Soup and homemade Italian Sausage in this recipe, both are fabulous!  Of course, you can use store bought if you like, just make sure the ingredients are gluten free.    

This recipe will yield enough stuffing for 4 medium peppers.  In this post I am stuffing 2 peppers and serving the rest as a casserole.

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Ingredients: 

  • 1/2 cup long grain brown rice (uncooked) 
  • 1-1/2 cups gluten free Lower Sodium or Unsalted Chicken broth 
  • olive oil 
  • 1/2 sweet onion diced 
  • 3  garlic cloves minced 
  • 1 cup sliced mushrooms
  • salt and pepper to taste 
  • 8 oz. gluten free  Italian Sausage, casings removed
  • 1-1/2 cups gluten free Mushroom Soup 
  • 1/4 cup 1% milk, plus more as needed 
  • paprika 
  • 1/3 cup shredded gruyere cheese 
  • 1/3 cup gluten free  Italian breadcrumbs 

_____________________________________

  • 4 bell peppers, color of your choice 
  • 1/4 cup grated gruyere or Parmesan cheese 
  • 1/4 cup gluten free Italian breadcrumbs 
  • 2 cups purchased marinara sauce for serving or-
    • 1 medium can tomato sauce
    • 1/4 cup onion
    • 2 garlic cloves
    • 1 tsp. brown sugar
    • 1/2 tsp. each basil, oregano and marjoram
    • salt and pepper to taste 

Preparation: 

Cook the rice in the chicken broth.  I used long grain brown rice which takes about 50 minutes to cook, so I gave it a 35-minute head start before adding to the casserole. 

Next heat a deep, oven proof skillet to medium low and add the onions, mushrooms and garlic with a little olive oil.  Season with salt and pepper.

Cook for 2 minutes, stirring frequently.

Push the veggies to the side, leaving a space in the center of the pan and add the sausage.

Break up the meat with a spatula to brown it all over, then stir into the veggies.

When the rice has simmered for 35 minutes, add it to the skillet along with any broth that has not been absorbed.  Add the Mushroom Soup and 1/4 cup milk.

Sprinkle the top with paprika and place the skillet in a 350° oven.  Bake for 30 minutes uncovered. 

While the casserole is baking, make a small batch of marinara (or heat up prepared sauce).  Heat olive oil in a small saucepan, and begin cooking the onion and garlic, stir frequently until the onions are translucent.

Add 1 can of tomato sauce, 14.5 oz.  Season with basil, oregano, marjoram, ground pepper and 1 tsp. of brown sugar.

Simmer on very low heat while the casserole finishes cooking.

Stir the casserole after 30 minutes and add an additional 1/4 cup milk if it appears dry.  Continue baking for another 30 minutes.  The casserole should be set but moist.

Sprinkle the top with the Gruyere cheese and breadcrumbs. 

Broil on low for 5 minutes or just until the top is nicely browned.  You can prepare up to this point a day ahead.

Cut the tops off the bell peppers and remove the ribs and seeds.

Blanch in boiling water for 3 minutes.

Use tongs to remove the peppers from the water, and set them aside on paper towels to drain and cool. 

Arrange the cooled peppers in a baking dish coated with cooking spray and spoon in the stuffing.

Top with more cheese and breadcrumbs, then bake for 35 minutes at 350°.

Finish under the broiler for 1-2 minutes, just until the tops are browned. 

Remember I said the stuffing can stand alone as a casserole?  For those who don’t care for the peppers you can set aside some stuffing and simply top with cheese and breadcrumbs and finish under the broiler.  It’s delicious!

Serve with marinara sauce as a main course or side.  The peppers freeze well.  Just cool to room temperature and wrap them in foil, then store in freezer safe bags.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  My favorite gluten free breadcrumbs, I always have them on hand in my pantry.

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Easy Gluten Free Italian Sausage Patties No Salt

Why make your own sausage? 

Today we have so many brands of gluten free sausage that are widely available.  So why am I going through the trouble of making it from scratch?

The short answer, a couple of years ago when my blood pressure started going up, up, up I decided to embrace lower sodium cooking.  As a woman of a certain age, I can tell you when that check engine light goes on, you had best take it seriously!

I decided to make this homemade Italian Sausage with no added salt, so that I could use it freely without worry about adding yet more salt to a recipe.

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I have also replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted or lower sodium version.  Some of my purchased spice blends had an amazing amount of salt, so sadly they too had to go.  I now mix my own blends, and they are better, fresher and less expensive.

Ok, back to the sausage.  I love using Italian sausage in my recipes.  I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie!  These sausage patties are perfect for adding a little extra flavor to ground beef recipes!

Maybe you’re not worried about sodium.  Why then make your own sausage?  Because you control the ingredients.  Want less fat?  Instead of all pork use a combination of pork and turkey or use all turkey or chicken.  Don’t like fennel?  Leave it out.  Like it spicy?  Add more hot pepper flakes.  You get the idea.

Note- I am not grinding my own meat nor am I using casings.  Remember, I called this an easy recipe?

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey (optional, you can use 2 lbs. pork)
  • 2 tbsp. red wine vinegar
  • 1-1/2 tsp. peppercorns, ground
  • 2 tsp. parsley
  • 2 tsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. basil
  • 1 tsp paprika
  • 1/4 tsp. red pepper flakes, ground
  • 1/2 tsp. ground fennel seed
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 tsp. brown sugar

Preparation:

Measure the spices before you begin.  I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.

Add the pork and turkey to a large bowl.

Use 2 forks to break apart the meat and mix it together.  This will take some time and patience, as you want it well mixed but not compressed.

Add the vinegar one tbsp. at a time, mixing well after each addition.  Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture.  If you’re not watching salt go ahead and add some here.

I used a scale to measure out 4 oz. patties.  I pressed them between wax paper squares.  This recipe yields 8 patties.

The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.

After 12 hours in the fridge the sausage patties are ready to be cooked or frozen.  They are great for breakfast or in a sandwich.

Use them in meat sauce, casseroles and stuffing.

Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste.  Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Ingredients:

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried-and-true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly, and adults will love it too!

Dinner for 2

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Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free breadcrumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil

Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So, the next time you’re wondering what to make for dinner, give this a try!

Notes ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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